A sweet rye bread that's a bit like the bread served at Outback Steakhouse.
Ingredients (serves 8)
Add the sugar and let the mixture stand for about 6 minutes or until it becomes frothy or bubbly.
Combine molasses, rye flour, oil, salt and 1 cup of warm water in a large bowl. Add the yeast mixture and mix until a smooth batter is formed.
Slowly add the bread flour and mix, until a smooth dough forms. Continue working in flour untl the dough is no longer sticky. The dough should be very elastic and stretchy.
Knead the dough for a few minutes. Place dough in a large, greased bowl. Allow it to rise in a warm place until dough roughly doubles in size, about 1 hour depending on the temperature.
Punch the dough down. Grease a large cookie sheet and dust with cornmeal. Cut the dough in half and shape each half into a round loaf. Place the loaves on the prepared cookie sheet, and sprinkle with bit more cornmeal.
Place cookie sheet in a warm place and allow to rise again, for about 45 minutes to an hour.
Preheat oven to 375F (190C).
Bake in preheated oven until crust makes a hollow sound, about 30 minutes.